Made with a few ingredients and minimal preparation, this delicious and easy spatchcock chicken recipe is extremely juicy and has a perfectly crispy skin that will impress anyone. It's a family favorite way to roast a whole chicken in just 40 minutes.
Preheat the oven to 425˚F/220C, and line a baking sheet with parchment pepper.
Prepare the chicken. Place the whole chicken on a chopping board with the breast-side down. Using kitchen shears, cut along both sides of the spine to remove it.
4 1/4 lb whole chicken
Open the chicken and score the sternum slightly.
Season the inside of the chicken breast with salt and pepper. Turn the chicken over and press firmly on the breastbone, ensuring the chicken lies completely flat on the board. Transfer it to the prepared baking sheet.
1/2 tsp salt, 1/8 tsp black pepper
Make the flavored butter. In a bowl, combine the softened butter, olive oil, parsley, garlic, lemon zest, lemon juice, 1 tsp salt, and 1/8 tsp black pepper. Mix until well combined.
Start by spreading the flavored butter under the chicken skin, then spread the remaining butter using a pastry brush to apply the remaining butter mixture over the entire chicken.
Roast the chicken in the preheated oven for approximately 40 minutes. Ensure the chicken is cooked thoroughly by checking that an instant-read thermometer reads 165˚F (74˚C) when inserted into the thickest part of the chicken breast.
Video
Notes
Sharp Shears: Always use sharp kitchen shears for spatchcocking. It makes cutting through the chicken bones much easier and safer.Drying the Chicken: Pat the chicken dry with paper towels before seasoning or adding butter. Removing excess moisture helps in achieving that crispy skin.Checking Doneness: Apart from using a thermometer, you can also check the doneness by piercing the thickest part of the thigh. If the juices run clear, the chicken is cooked.